Ingredients

The following ingredients have 5 Servings
  • 1 1/2 lbs sirloin tip steak (sliced very thin)
  • 1 1/2 cups uncooked whole grain brown rice
  • 1 medium onion (finely diced)
  • 2 cloves garlic (minced)
  • 12 collard leaves (rinsed and patted dry)
  • 1 cup beef stock
  • 2 cups water
  • 2 tbsp extra virgin olive oil
  • 3 tbsp tomato paste
  • 15 oz can tomato sauce
  • 2 tbsp coconut sugar
  • 3 tsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • salt and pepper (to taste)

Instruction

  • To cook the collards:
  • Bring a large stockpot of water to a full boil
  • While water is heating, cut the hard stem out of the center of the collard, I go about half way up the leaf. You can shave any excess stalk off of the remaining center stem, if necessary
  • Add collard leaves, one at a time to pot and boil for 3 minutes
  • Drain leaves and rinse with cold water, pat dry and set aside
  • For the rice:
  • Heat olive oil in a sauce pan over medium heat
  • Saute onion for 3-4 minutes, until beginning to soften
  • Stir in garlic and cook a few more seconds, stirring constantly
  • Add stock, water and tomato paste
  • Whisk until tomato paste is dissolved
  • Add rice and bring to a boil over high heat
  • Reduce heat to low, cover and simmer for 18-20 minutes or until liquid is absorbed
  • To make the sauce:
  • Whisk together the tomato sauce, lemon juice, coconut sugar and Worcestershire sauce in a medium bowl
  • Season with salt and pepper, to taste
  • To assemble the rolls:
  • Place collard leaf on a flat surface
  • Top with 2-2.5 oz thinly sliced sirloin tip steak and 1/4 cup rice mixture
  • Fold bottom pieces up, then fold in sides and roll-up to seal
  • Place 1/4 cup sauce mixture into the bottom of the slow cooker
  • Add in rolls and pour remaining sauce over top
  • Cook for 4 hours on low